Receta Karunai Kizhangu Kurma (Elephant Yam Korma)

by Praveen Kumar

Ingredents:

• Karunai Kizhangu (Elephant Yam) – 200 gms, peeled, cleaned, washed, sliced or chopped
• Carrot – 50 gms, sliced or chopped
• Onions – 2, large, chopped
• Garlic – 3 cloves, chopped
• Sambar Powder – 1/2 tsp
• Turmeric Powder – a pinch
• Oil – 3 tsp
• Salt as per taste
• Coriander Leaves – few, chopped
• Grind together with a little water:
• Coconut – 6 tsp
• Tomato – 1, small
• Green Chilli – 1
• Saunf – 1 tsp
• Gasa Gasa – 1 tsp

Cashewnuts – 4

Method:

1. Heat oil in a pan.

2. Add the carrot, karunai kizhangu, onions and garlic.

3. Saute for a minute or two.

4. Add salt, sambar powder and turmeric powder.

5. Pour 1/2 cup of water and cook till the vegetables are tender.

6. Add the ground paste and bring to a boil.

7. Garnish with coriander leaves.

8. Serve hot with rice.

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